First make puri dough consisting of one-and-a-half cups of flour and a little more than an eight-cup of butter. Work the butter in nicely and add a little warm water. Knead well and let the dough sit for an hour.

After you’ve made the dough, put up eight cups of milk on the stove with two-thirds of a cup of sugar. Cook this down until thick. If you like you can add a litÂ­tle coconut while it’s cooking.

When the milk gets thick, remove it from the stove and let cool. Mash some fresh strawberries with sugar and add this to the cooled condensed milk. For variety you can add any kind of fruit or nuts or saffron, or you can just leave it plain. But if you do use fruit, be sure to wait until the condensed milk has cooled because most fruits will curdle the hot milksweet. Bananas, however, may be adÂ­ded while the milksweet is still hot. In fact, if the milksweet is slightly curdled a mashed banana will smooth out the texture.

Now roll out eight puris and fry them in ghee. Spread the milksweet in the midÂ­dle of the cooked puri and gently roll up the sides until they touch.

For the final touch sprinkle powdered sugar over them or pour on a glaze conÂ­sisting of mashed strawberries and powÂ­dered sugar. This is a delicacy that Radha Vrndavana Candra enjoy every feast day.

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